I don't know if I've ever mentioned it here or not, but, I am not a fan of cucumbers. I really do not like the taste of them and will pick them off my salads in restaurants, tossing them to whatever cucumber-lover I am with at the time; this is usually Hugh, who can't get enough of them. In fact, I only grow cucumbers so that Hugh can eat them, or, so that I can make pickles, because, while I hate cucumbers, I love pickles.
I'm weird like that.
My grandma used to make the best bread and butter pickles, and I have used her recipe in the past. She also made dill pickles, which were amazing. I'm relatively confident that her dill pickles were canned for long-term storage, which is a lot more time consuming than the recipe that I am sharing today.
Refrigerator dill pickles can be made in an afternoon, and, while they won't store for as long as traditionally canned pickles, they really don't need to; they're so delicious, they go fast.
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
2 tbsp kosher salt
1 tsp sugar
1 big bunch fresh dill, thick stems removed
1 head garlic
peppercorn kernels, to taste